Pumpkin pie
This classic American dish is typically served at Thanksgiving, but we think this autumnal treat will go down brilliantly at any dinner party or tea-time gathering.
SERVES 8-10 PREP 35min, plus chilling and cooling COOK about 1hr 15min FOR THE PASTRY
• 175g plain flour, plus extra to dust
• 125g butter, chilled and cubed
• 40g caster sugar
• 1 medium egg yolk
FOR THE FILLING
• 2 medium eggs
• 100g caster sugar
• 1tsp ground cinnamon
• 1/2tsp mixed spice
• 1/2tsp ground ginger
• 275g tinned pumpkin purée, we used Libby’s
• 200ml evaporated milk
• Double cream or crème fraîche, to serve
1 To make the pastry, put the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs (alternatively, rub the butter into the flour using your fingers). Add the sugar and pulse/ mix to combine. Next, add the egg yolk and 2tsp cold water and pulse/mix until the pastry comes together. Tip on to a work surface, shape into a disc, wrap and chill for 30min.
2 Lightly dust a work surface with flour, roll out pastry and use to line a 20.5cm round, roughly 4cm deep cake tin. Prick base with a fork, trim edges to neaten and chill for 20min.
3 Preheat oven to 200°C (180°C fan) mark 6. Line pastry with a large square of baking parchment, then fill with baking beans. Put on a baking sheet, then bake for 15min. Carefully remove the parchment and baking beans, then return pastry to oven and bake for 8min, or until the pastry is cooked through and feels sandy.
4 Meanwhile, make the filling. In a large bowl, lightly beat the eggs with a handheld electric whisk until pale and fluffy, about 3min. Fold through the sugar, spices and pumpkin until combined. Gently mix through the evaporated milk. Pour into the cooked pastry case.
5 Reduce oven temperature to 180°C (160°C fan) mark 4. Return the pie to the oven and cook for 45-50min, or until the filling feels lightly firm. Leave to cool completely, or serve just warm with some double cream or crème fraîche. GET AHEAD Prepare pastry case to end of step 2, chill until firm, then wrap in clingfilm and freeze. Make the pumpkin filling and freeze separately. To serve, defrost the pumpkin filling and pastry in the fridge, and complete the recipe. The tart can also be made and baked up to 2 days ahead; cool completely then store in an airtight container at room temperature.